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Chef Judy Joo shows us how to make her signature brown shrimp and broccoli dumpling for National Dumpling Day, live on Instagram with Ginger Zee!
25 thin round eggless wonton wrappers, 9.5 centimeters (4 inches) in diameter 12 grams butter 125 grams (4.5 ounces) of broccoli, chopped into small pieces ½ teaspoon of grated or finely chopped garlic ¼ teaspoon of grated, peeled fresh ginger 130 grams (4 1/8 ounces) of brown shrimp 100 grams (3.5 ounces) of raw tiger prawns, roughly chopped 170 grams (5.5 ounces) of raw tiger prawns, puréed with food processor 2 spring onions, finely chopped 1 teaspoon of sesame seeds, roasted and crushed 1 tablespoon of roasted sesame oil ¼ teaspoon of sugar 1 teaspoon of fine sea salt Freshly ground black pepper: four turns of the pepper mill
1. For the filling, in a large non-stick frying pan, heat the butter over a medium heat. Add the broccoli, garlic, ginger and a pinch of salt and cook for about two minutes, stirring frequently until the broccoli is softened. Remove from the heat and transfer it to a medium bowl. Add the rest of the filling ingredients to the bowl and mix them together well, using your hands. 2. For the dumplings, line two baking sheets with greaseproof paper and set them aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover them lightly with a piece of clingfilm to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the filling in the center. 3. Use the same procedure as other recipes. 4. Steam the dumplings for nine minutes, or until cooked through. 5. Serve immediately, with the dipping sauce.